I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
This vegan sour cream recipe is amazing because it’s…
- Tangy
- Lighty
- Creamy
- Full of flavor
- Oil-free
- Great with nachos, baked potatoes, and more
- Delicious
What is vegan sour cream made with?
This vegan sour cream recipe without cashews is made with simple ingredients you likely already have on hand such as:
- tofu
- lemon juice
- garlic clove
- vinegar
- salt
How to make vegan sour cream
This vegan sour cream recipe is so easy to make, anyone–and I do mean anyone–can make it.
Simply place all ingredients in a blender or food processor and blend until smooth. That’s seriously all there is to making this vegan alternative to sour cream.
RECIPE CARD BELOW
This is a terrific dairy-free sour cream alternative and can be made in only about 5 minutes and makes approximately one pint.
Tips for making this recipe
- For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make this vegan sour cream pop.
- Firm silken tofu works best for this recipe.
- After chilling in the refrigerator, this vegan sour cream becomes thicker.
How long does vegan sour cream last?
Stored in an airtight jar or container in the refrigerator, this dairy-free sour cream recipe keeps in the refrigerator about 7-10 days. It does not freeze well.
You’ll know when it is beginning to go bad, because it will become a little watery. As always, smell it to make sure that it doesn’t have a foul odor to it.
Disclosure: This post contains Amazon and/or other affiliate links to my favorite products. If you purchase via my links, I may make a small percentage at no cost to you. Thank you!
Uses for tofu vegan sour cream
There are so many uses for this non-dairy sour cream, and here are just a few:
- baked potatoes
- tacos
- Nacho Supreme,
- enchiladas
- vegan chili
- grill veggies
- and more…
What is tofu?
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Protein in tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.
The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu.
The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
Is soy good for you?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
Other great tofu dips and sauces
5-Minute Vegan Sour Cream
I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!
Ingredients
- 1 16 oz package firm silken tofu
- 2 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 clove garlic (or more)
- 1/4 tsp salt
Instructions
- Place all ingredients in a blender or food processor and blend until smooth.
- Keeps in air tight container in the refrigerator for up to 10 days.
Recommended Products
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Nutrition Information:
Yield: 8Amount Per Serving: Calories: 36 Total Fat: 2g Sodium: 78mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 4g
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